For a long time Fette Sau was my top choice, anywhere, for BBQ (2018 Edit: Hometown now reigns supreme). Sau is precision BBQ, as if a gluttonous chemist took to the smoker, not just to cook food, but to engineer a meat solution.
I’m not a whiskey fan, but no demerits for what has been described as one of the top American whiskey lists in NY. The only fault I can find here is, ironically, the commitment to high quality ingredients. I can get behind heritage breeds, especially in the pork department, but the sad truth is that antibiotic, hormone free meat can sometimes lack the luxurious marbling meatheads demand.
Nonetheless, consistent commitment to technique (as well as a rotating variety of selections, including smoked pork chops and cheeks, a BBQ unicorn) makes up for any shortcomings. White bread/rolls and pickles, properly included. Food consumed at communal tables frequented by cargo shorted hipsters and Sunday best alike. Sufficient sides, but merely supporting actors in an outstanding meat play.
Most so-called ‘BBQ joints’ in NYC are child’s play compared to this focused, fatty frenzy. It’s no-nonsense, no-frills, all-encompassing meat and whiskey experience for the connoisseur. a focused fattening sold by the 1/4 lb. Any meat loving friend visiting NYC gets taken here at least once. When I win the lottery, I will move next door and gorge until my mobility scooter can barely haul me away.